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Generate a recipe for a vegetarian dish tailored for a person with lactose intolerance
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Vegetable Risotto with Cashew Cheese: 

Ingredients: 
- 2 tablespoons of olive oil 
- 1 onion, diced 
- 2 cloves of garlic, minced 
- 2 cups of Arborio rice 
- 6 cups of vegetable stock 
- 1/2 teaspoon of thyme
- 1 teaspoon of Italian herbs 
- 1 cup of fresh or frozen vegetables 
- Salt and pepper to taste
- 1/2 cup of cashew cheese 

Instructions: 
1. Heat the olive oil in a large pot over medium-high heat. 
2. Add in the onion and garlic and sauté until the onion is translucent.
3. Add in the Arborio rice and stir until it is coated with the oil. 
4. Pour in 4 cups of the vegetable stock and bring to a boil. 
5. Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
6. Add in the remaining 2 cups of vegetable stock, thyme, Italian herbs, and vegetables and stir. 
7. Simmer for additional 10-15 minutes until the risotto is cooked through. 
8. Season the risotto with salt and pepper to taste. 
9. To make the cashew cheese, blend 1 cup of cashews with 1/4 cup of water in a blender until smooth. 
10. Pour the cashew cheese over the risotto and stir until the risotto is evenly coated. 
11. Serve the risotto warm. Enjoy!